Celery Leek Soup

This Celery Leek Soup recipe delivers a wonderfully comforting and remarkably easy way to enjoy a light yet satisfying meal. Perfect for a weeknight dinner or a light lunch, this soup is a testament to how simple ingredients can create something truly delicious and healthy.

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Prep Time 15

Cook Time 30

Prep Time 15

Total Time 45

Servings: 4 servings

Course: Soup

Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
3 large leeks, white and light green parts only, washed thoroughly and thinly sliced
4 cups chopped celery (about 1 bunch)
1 medium yellow onion, chopped
2 cloves garlic, minced
6 cups vegetable broth (or chicken broth for a non-vegetarian option)
1 cup heavy cream (or milk for a lighter version)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
to taste salt
to taste freshly ground black pepper
Optional garnishes: fresh chives, croutons, a drizzle of cream or olive oil

Equipment

Large pot or Dutch oven
Blender or Immersion blender

Method

In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter has melted and is shimmering, add the sliced leeks, chopped celery, and chopped onion. Cook, stirring occasionally, until the vegetables have softened, which should take about 8-10 minutes. Be careful not to brown them too much; we're aiming for tender and translucent.
2 tablespoons olive oil, 2 tablespoons unsalted butter, 3 large leeks, white and light green parts only, washed thoroughly and thinly sliced, 4 cups chopped celery (about 1 bunch), 1 medium yellow onion, chopped
Stir in the minced garlic and fresh thyme leaves (if using dried, you can add it later with the broth). Cook for another minute until the garlic is fragrant. This step awakens the aromatic qualities of the ingredients.
2 cloves garlic, minced, 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes, or until the celery is very tender. This simmering time allows the flavors to meld beautifully.
6 cups vegetable broth (or chicken broth for a non-vegetarian option)
Carefully transfer the soup, in batches if necessary, to a blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy. If using a standard blender, be cautious when blending hot liquids, and do not overfill the blender jar.
Return the blended soup to the pot (if you used a standard blender). Stir in the heavy cream (or milk). Heat the soup gently over low heat, but do not let it boil. This is also the time to add dried thyme if you didn't use fresh earlier.
1 cup heavy cream (or milk for a lighter version), 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Season the Celery Leek Soup generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed. Ladle the warm soup into bowls and garnish with fresh chives, croutons, or a swirl of cream or olive oil, if desired.
to taste salt, to taste freshly ground black pepper, Optional garnishes: fresh chives, croutons, a drizzle of cream or olive oil

Notes

Allow soup to cool to room temperature before storing. Refrigerate for up to 3-4 days. For longer storage, freeze (preferably before adding cream) for up to 2-3 months. Reheat gently without boiling.